Recipe By : Mrs. John Nesius
Serving Size : 6 Preparation Time :0:30
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh asparagus spears
6 sl Bacon -- cooked and crumbled
1/4 c Wine vinegar
2 ts Sugar
1 ds Salt
Pepper -- to taste
2 Green onions -- chopped
Lettuce -- shredded
2 Eggs -- hard-boiled, sliced
Cook asparagus in boiling water until tender. Drain. Cook bacon until
crisp. Drain, crumble and set aside. Combine vinegar, sugar, salt,
pepper, and onion with bacon drippings in skillet. Add asparagus and
heat through. Arrange a bed of lettuce on each of 6 salad plates.
Remove asparagus from skillet and arrange on lettuce. Top with egg
slices. Pour hot bacon dressing over each salad. Sprinkle with bacon
and serve.
Serves 6
Recipe by Mountain Measures, Junior League of Charleston, WV, 1974
